Keto Pumpkin Spice Mini Bundt Cake (Dairy Free)
2-1/2" cups almond flour
1/2 cup Pyure granulated sweetener
1 tablespoon baking powder
1 tablespoon cinnamon
1-1/2 tablespoon pumpkin spice seasoning
2 whole eggs
1-1/4 cup pumpkin puree
1/4 cup almond butter
1/4 cup melted coconut butter
1 teaspoon vanilla extract
Glaze (Contains Dairy, omit if doing Dairy free)
3 oz softened Cream Cheese
2 tablespoons Powdered Pyure Sweetener
1 tablespoon Heavy Cream
6" Bundt cake pan or bread loaf pan
Preheat oven to 375 degrees Fahrenheit. Grease your Bundt pan very well with the cooking spray.
Mix the almond flour, sweetener, cinnamon, baking powder, and pumpkin spice together.
Add in the pumpkin puree, eggs, almond butter, melted coconut butter, and vanilla extract. Mix well, making sure there are no lumps.
Pour into your greased bundt pan, place in the center rack of your oven and bake for 40 minutes, or until a toothpick inserted comes out clean.
Prepare the glaze- Mix the ingredients together. Drizzle over the cake as desired. Add additional pumpkin spice seasoning if desired